Hey guys, I'm going to be making my second attempt at a sour mashed Kentucky Common in a couple days and am trying to go about things a bit more scientifically this time.
Last time I brewed one I did a whole mash sour mash for 36 hours and ended up with a pleasant sourness, but a body that is much too thin for my liking (and I think for the style as well seeing as it is basically a dark cream ale).
This time I am thinking of either doing a whole mash sour mash for 24 hours or sour mashing 20% of the grist for 48-60 hours and adding it back with the sparge of the rest of the batch. Thoughts?
One thing I'm wondering about and can't seem to find an answer for is what the final ph of the beer should be. Judging from the ph of other sours and considering that a Kentucky common is only lightly soured (if at all) I'm thinking somewhere in the range of 4-4.4. What do you all think?
Any comments or suggestions about the process?
Cheers!
Last time I brewed one I did a whole mash sour mash for 36 hours and ended up with a pleasant sourness, but a body that is much too thin for my liking (and I think for the style as well seeing as it is basically a dark cream ale).
This time I am thinking of either doing a whole mash sour mash for 24 hours or sour mashing 20% of the grist for 48-60 hours and adding it back with the sparge of the rest of the batch. Thoughts?
One thing I'm wondering about and can't seem to find an answer for is what the final ph of the beer should be. Judging from the ph of other sours and considering that a Kentucky common is only lightly soured (if at all) I'm thinking somewhere in the range of 4-4.4. What do you all think?
Any comments or suggestions about the process?
Cheers!